This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
Six soda crackers rolled fine; one egg; one-quarter cup drippings or butter; season with nutmeg, Folger's Golden Gate Pepper and salt.
Mix ,one cup of Sperry Flour, two teaspoonfuls Folger's Golden Gate Baking Powder, one egg well beaten, one tea-spoonful melted butter, three tablespoonfuls milk and a pinch of salt. Drop in the stew; cover closely; boil 20 minutes.
A "tasty" adjunct to roasts with good brown sauce is Mashed Potato Pie. Butter a shallow baking dish from which the pie may be served at the table, coat lightly with fine bread crumbs, fill with well mashed and seasoned potatoes, whipped until light, put on a pastry crust and bake as a pie. Serve with the roast, cutting in pie-shaped pieces and adding a spoonful or two of brown sauce.
Cut two pounds of thick veal steak into small pieces; roll in seasoned Sperry Flour and fry brown in the fat from several slices of salt pork. Remove the meat from the pan and add two tablespoonfuls of Sperry Flour to the remaining fat; brown lightly and pour in gradually the strained liquor from a can of tomatoes. Add a slice each of onion and carrot, three or four bay leaves and a bit of mace, then return meat to the sauce; cover closely and simmer slowly three-quarters of an hour. When done remove the meat; season the sauce with salt and paprika and strain onto the platter.
Mrs. H. Wilson.
A Hamburg steak is much more attractive and wholesome broiled in a wire broiler under gas flame than as ordinarily cooked by frying in a pan over a top burner. Form into rounds or oval shape about size of the hand, having edges as thick as the center, and, in broiling, turn from side to side, until cooked as desired. Serve with brown or tomato sauce.
Heat the broiling oven. Put roast in pan under the flame, searing all sides. When seared, dust with salt, Folger's Golden Gate Pepper and Sperry Flour, and put trimmings of fat over the roast and in bottom of pan. If there is danger of flour browning too much, add a little water. Baste with the fat in the pan. Have oven hot at first to sear but not harden the surface of the meat. Keep turning the roast as it begins browning and baste frequently, and reduce heat after the searing, so as to cook more slowly. (It is a good plan to so manage your work that you can use the upper oven in baking while roasting meat in the lower.)
Slices of cold meat, one onion, salt, gravy, four potatoes; put layers of meat in the bottom of pie dish; then onion cut in small pieces; meat and onion alternately until the dish is almost full; pour in gravy to about three inches of filling the dish. Boil the potatoes separately, cut in slices; place over; bake in hot oven one hour.
Steamed Veal Loaf - (To be eaten cold.) - Two pounds of lean veal and one cup of salt pork chopped fine (use the meat chopper, and grind meat moderately fine, as it makes a more compact loaf), one cup of freshly grated bread crumbs, two eggs, well beaten, two level teaspoonfuls salt, one-quarter teaspoonful of Folger's Golden Gate Pepper, a tablespoonful each of celery and parsley cut fine, one-half tablespoonful of onion juice. Put ingredients into an earthen bowl and mix well with the hands. Butter baking powder cans, or a mold, coat with bread crumbs lightly, fill compactly with the meat and cover with tight-fitting lid. Place cans on a trivet in kettle of boiling water reaching almost to top of cans. Let pound cans boil (or steam) about one and one-half hours. Do not remove from cans until cold. This is a nice luncheon meat at home, and especially nice for picnic purposes.